Ingredients for Enchiladas With Pumpkin Sauce
- 2 cups cooked chicken
- 1/2 cup chopped green onions
- Coarse Salt
- Ground Pepper
- Pumpkin Puree
- 2 cloves garlic, minced
- Jalapeno Pepper
- 1 tablespoon chili powder
- 6 Inch Corn Tortillas
- Sharp White Cheddar Cheese
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How to Make Enchiladas With Pumpkin Sauce
- Preheat oven to 425 degrees F (220 degrees C).
- In a medium bowl, combine 2 cups cooked chicken, 1/2 cup chopped green onions, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.
- In a blender, combine 1 (15 ounce) can pumpkin puree, 2 cloves garlic (minced), 1 jalapeño pepper (seeded and minced), 1 tablespoon chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon black pepper. Blend until completely smooth.
- Pour 1 cup of pumpkin sauce into the bottom of an 8x8 inch baking dish.
- Lay 8 corn tortillas on a clean work surface.
- Divide the chicken mixture evenly among the tortillas, placing it on one half of each tortilla.
- Roll up each tortilla tightly, tucking in the filling and placing seam-side down in the prepared baking dish.
- Pour the remaining pumpkin sauce over the enchiladas. Sprinkle generously with 1 cup shredded Mexican cheese blend (Monterey Jack, Cheddar, etc.) and 1/2 cup shredded pepper jack cheese.
- Place the baking dish on a baking sheet (to catch any spills). Bake for 25-30 minutes, or until the cheese is golden brown and bubbly.
- Let cool for 5 minutes before serving. Garnish with your favorite toppings, such as salsa and sour cream.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
11g
Fat
46g
Carbs
10g
